Ingredients

Ingredients

• 10 oz Ground Pork
• 2 Potato Buns
• 6 oz Carrots
• 2 Garlic
• 2 oz Fontina Cheese
• 1 tbsp Dijon Mustard
• 2 tbsp Rice Vinegar
• 2 tbsp Creamy Chipotle Sauce
• 1 tsp Whole Dried Oregano
• 1 Romaine Lettuce Heart

Instructions

Instructions

1

Prepare the ingredients:

If necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the cheese. Halve the buns.

2

Form & cook the patties:

In a bowl, combine the pork, garlic paste, and oregano; season with salt and pepper. Gently mix to combine. Shape the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 3 to 4 minutes. Top with the sliced cheese and loosely cover the pan with foil. Cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3

Make the salad:

While the patties cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Roughly chop the lettuce. In a large bowl, combine the vinegar and chipotle sauce. Add the grated carrots and chopped lettuce. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

4

Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, and cooked patties. Serve the burgers with the salad on the side. Enjoy!